Food Manager Certification Practice Exam 2025 – Your All-in-One Guide to Exam Success!

Holding hot foods at the correct temperature is crucial to prevent the growth of harmful microorganisms that can lead to foodborne illness. The safety standard for keeping hot foods is a minimum temperature of 135°F. This threshold is established by food safety guidelines, ensuring that food remains safe for consumption.

At 135°F and above, the growth of pathogens is significantly inhibited, maintaining both food safety and quality for consumers. While temperatures above 135°F further enhance safety, anything below this level poses a risk of bacterial growth, which is why it's essential to adhere to the recommended minimum temperature of 135°F when holding hot foods.